Monitoring Meat Freshness with Intelligent Colorimetric Labels Containing Red Cabbage Anthocyanins Copigmented with Gelatin and Gallic Acid

Microbial inhibition in mixed vegetables packaged in plastic containers using combined treatment with hydrogen peroxide and cold plasma

Pilot-scale plasma activated water treatment for decontaminating romaine lettuce and steamed rice cakes

Development of a cap liner composite film incorporating zinc oxide, celite, and zeolite for kimchi-storing bottles to absorb volatile sulfur compounds

Effects of in-package cold plasma treatment on the physicochemical and oral toxicological properties of raw grape tomatoes and the probability of salmonellosis from consumption of the tomatoes

Application of intense pulsed light ？ plasma ？ ultraviolet combined system on granular and powdered foods for microbial inactivation

Consecutive treatments of cold plasma and intense pulsed light for microbial decontamination of fresh cabbage slices in plastic containers

Inactivation of Salmonella in steamed fish cake using an in-package combined treatment of cold plasma and ultraviolet-activated zinc oxide

Plasma-activated water effectively decontaminates steamed rice cake

Inactivation of Salmonella in ready-to-eat cabbage slices packaged in a plastic container using an integrated in-package treatment of hydrogen peroxide and cold plasma